The Inhibiting Effect of Streptococcus Lactis on Lactobacillus Bulgaricus

Abstract

The fact that certain species of bacteria have an inhibiting effect on the development of other species or varieties is too well known to need discussion. This effect is frequently observed on agar plates on which the development of the colonies of one species may be restricted or completely suppressed by a preponderance of colonies of another variety. Marmorek (1902) has shown that a broth in which a hemolytic streptococcus has grown is unfavorable to the growth of this same organism or to that of any other hemolytic streptococcus. McLeod and Govenlock (1921) have demonstrated that pneumococci inhibit such bacteria as coli, dysentery, and staphylococci, as well as other pneumococci, and that this inhibiting property may be destroyed by heating the cultures to 85°C. Gundel (1927) found that coli not only inhibited the growth of anthrax but under certain conditions completely destroyed it. He also found that this effect could be prevented by shaking the culture with such adsorbing materials as kieselguhr, charcoal, etc. It is usually assumed that the lactic streptococci and bulgaricus, which differ in their action on milk in degree rather than in kind, grow together satisfactorily and even have a mutually favorable action. However, if a bulgaricus culture is used to increase the acidity of ordinary buttermilk the action is slow and may even fail entirely. If milk is inoculated with equal quantities of lactic' and bulgaricus cultures or only slightly predominating

Chemical and genetic characterization of bacteriocins: antimicrobial peptides for food safety

“…In 1925, Gratia demonstrated the inhibitory activity of what was later determined to be colicin V. 29 Shortly after, in 1928, nisin activity was reported by Rogers. 30 However, the identification of the compound 'nisin' did not occur until 1947 when it was concentrated. 27 The term 'bacteriocin' was instituted in 1953 by Jacob et al 31 and the working definition for these compounds, as described above, arose from these early studies.…”

“…141 Purification is accomplished through a series of partial purification steps which include salt precipitations, filtrations, and various forms of chromatography. The isoelectric point of the bacteriocin and conformational J Sci Food Agric 2014; 94: [28][29][30][31][32][33][34][35][36][37][38][39][40][41][42][43][44] c 2013 Society of Chemical Industry changes that result from adjustment of the solvent pH can be manipulated to increase separation efficiency. Depending on the intended use, bacteriocin concentration can be increased several fold to near total purity.…”

“…GRAS status is true only for an FDA-approved use for a given compound, which includes specifications on concentration limits and particular food applications. 157 Regulatory authority over the use of bacteriocins in foods is dependent on which foods it will be used in and may fall to the Center for Food Safety and Applied Nutrition or Center for Veterinary Medicine in the FDA, the Food Safety Inspection wileyonlinelibrary.com/jsfa c 2013 Society of Chemical Industry J Sci Food Agric 2014; 94: [28][29][30][31][32][33][34][35][36][37][38][39][40][41][42][43][44] Service in the USDA, or to the EPA under regulations for pesticides covered in the Federal Insecticide, Fungicide, and Rodenticide Act in the case of a bacteriocin to be used on whole fruits or vegetables. 159 For AMPs used in meat and poultry products, an additional level of approval beyond regulation by the FDA is obtained from the FSIS of USDA.…”

The Use and Effects of Lactic Acid Bacteria in Malting and Brewing with Their Relationships to Antifungal Activity, Mycotoxins and Gushing: A Review

“…Nisin was originally discovered in the late '20s and described in the early '30s 171,172 . It has been assigned the food additive number E234 44 , and is approved by the FDA 5 .…”

Bacteriocins from lactic acid bacteria: Microorganisms of potential biotechnological importance for the dairy industry

“…Bacteriocins can be produced by different species of Gram (+) or Gram (−) bacteria: bacteriocins, bacillocin Bb, and pyocin Pa produced by the soil-associated bacteria Bacillus brevis Bb and Pseudomonas aeruginosa Pa, respectively [5]; bacteriocins, aureocin A 53 and aureocin A 70-by strains of Staphylococcus aureus [6,7]; ruminal bacteriocins-by ruminal bacterium Streptococcus bovis [8]; bacteriocin-by purple nonsulfur phototrophic bacteria, Rhodobacter capsulatus ATCC 17016 [9]; differently called bacteriocins-by representatives of the lactic acid bacteria (LAB) [10][11][12][13][14][15][16][17]. Bacteriocin synthesis by LAB was first reported in 1928 [18]. This biologically active substance was later chemically defined as a polypeptide [19] and given the name "nisin" [20,21].…”